China 99
1467 S Belcher Rd, Clearwater, FL 33764 · Permanent Food Service · License 6212955
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (2 repeats)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked broccoli 72°F less than 2 hours . Manager moved broccoli to walk in cooler
Code 08, Food protection and cross-contamination: Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food ( sauce) in walk in cooler
Reviewed with manager
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer chest - not all products commercially packaged opposite walk in cooler
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach for laundry use and not for use on food contact surfaces. Manager purchased the bleach to use on food contact surfaces
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food ( cooked meat ) prepared onsite and held more than 24 hours not properly date marked in walk in cooler .
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink ( triple sink) .
Redirected employee to wash hands at hand wash sink.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface ( cutting board ) soiled/stained with food debris at cook line
Basic8
Code 08, Food protection and cross-contamination: Stored food ( cut vegetables ) not covered in walk in cooler .
Repeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment- between reach in cooler and prep table at cook line
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line .
A new cutting board was received but needs to be cut to size prior to use
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues Soiled interior of white refrigerator near fryer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt or dust.
-Heavily soiled shelves in walk in cooler - soiled shelves at cook line and storage room -Soiled outer surfaces of food storage containers under table near hand wash sink - outside surface of white refrigerator in the front counter area
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
-Floor soiled/has accumulation of debris in storage area near walk in cooler and storage room
-soiled walls in kitchen
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.